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Gancia Dry Prosecco NV

Very delicate bouquet, with hints of bread and citrus fruit; the palate is fresh, aromatic, dry and soft. Made from the Glera grape variety harvested from the Prosecco region; gently pressed the juice is cool-fermented without skin contact.

Veneto region of Italy

The Italian north eastern region of Veneto is one of the most important wine producing regions in Italy for it’s the home of Prosecco, Soave and Valpolicella, three very familiar Italian wine names.

Prosecco is a DOCG sparkling wine that’s made from the grape Glera (which only recently changed its name from Prosecco). Prosecco’s popularity has gone through the roof in recent years as it provides a less expensive version of sparkling wine to Champagne. Prosecco is generally dry and can be fully fizzy - spumante, or lightly fizzy – frizzante. It is usually white but rosé versions are quite common and the most important region for Prosecco production is just north of Venice, Conegliano-Valdobbiadene.

Soave is a region to the east of Verona and its wine is split into two quality categories – Soave Classico DOC and Soave Superiore DOCG. Garganega grapes and a local version of Trebbiano are mostly used in Soave, although Pinot Bianco and Chardonnay are also allowed.

North and west of Soave is Valpolicella and in its furthest west zone, the highest quality form of Valpolicella, Classico, is made off vineyards that are higher in altitude, but all Valpolicella is made from Corvina. Valpolicella Amarone is a wine made from grapes that have been part-dried before fermentation so they are more concentrated in flavour.

Glera

A rather neutral grape variety that has found its home in the production of sparkling or frizzante wines of Northern Italy, from whence it hails. It was formerly known as Prosecco, the name of the famous fizz that now dominates the sparkling wine hit parade. Even Pliny might have enjoyed a glass of Glera at some point as he refers to it as being rather good in some of his writings.

Salads & VegetablesThis wine will work very well with olives, asparagus, cucumber and most notably a salmon Caesar salad.Fish & Seafood Works best with lobster, crab and oysters but is also a great match with prawns and smoked salmon - you could even try it with sushi.Pasta & Other SaucesAn earthy mushroom sauce or a buttery lemony sauce would complement this wine nicely. MeatsLight meats would work well with this wine but you could also pair it with veal or duck. Herbs & SpicesMint is great with this wine - you can even pop a leaf in your glass to add another dimension - but it also works well with basil and coriander. Spicy FoodsStrongly spiced foods will be more than this wine can handle so stick to the lighter flavours of Japanese cuisine. CheesesHard cheeses such as Parmesan and Gouda are well suited but goat's cheese will work equally well.